Seaweed Salad Recipes

Rainbow Salad with Seaweed

Rainbow Salad 

This is one of my favourite salads.  I have it once or twice a week because it’s delicious and provides a rich source of iodine, a mineral known to be deficient in Australian soils and therefore it’s vegetables.

Ingredients (serves 2)

Dressing (you can also use the dressing from the warm seaweed salad below)

2 tablespoons of apple cider vinegar

2 teaspoons of organic toasted sesame oil

Salad ingredients

3/4 cup of dried seaweed – rehydrated in cold water (I use a mix of arame, wakame & nori)

1 – 2 avocado, sliced

2 carrots, grated

1 large or 2 small cucumbers, in strips (use a vegetable peeler)

4 tablespoons of raw cultured veggies (alternately use some raw red cabbage chopped)

1 bunch fresh parsley chopped finely.


Mix the dressing into the sea vegetables until covered.  Arrange the salad in a bowl, add the dressed sea vegetables on top and sprinkle with fresh parsley.  Enjoy straight away.


Warm Seaweed SaladWarm rice noodle & seaweed salad with greens

This is such a simple recipe and takes about ten minutes to make.  It’s great for lunch, or for when your craving a highly nutritious light meal in the evening after you’ve eaten a big meal for lunch.

Ingredients (serves 4):

200g rice noodles

1.5 cups dried seaweed (use a combination of any of the above).

1 cup chopped kale

1.5 cups chopped broccoli

1 chopped courgette (zucchini)



About a 1cm chunk of peeled fresh ginger

2 tablespoons tamari

2 tablespoons mirin

2 tablespoons apple cider vinegar

2 teaspoons sesame oil


Place all the dressing ingredients into a blender, except the sesame oil, and blend until smooth, then mix in the oil.  If you don’t have a blender you can create the dressing without the ginger by just mixing the ingredients in a bowl.  Hydrate the seaweed with some cold water.

Follow the packet instructions to cook the noodles.  In a separate pan steam or lightly boil the vegetables for a few minutes.  I like them a little bit crispy.

In a bowl assemble the noodles with the vegetable and then add the seaweed in a pile on top.  Pour a quarter of the dressing over each bowl and sprinkle some sesame seeds on top (optional).


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